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Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask! He returns all questions . . . . . . . |
Subject: Re: A Smoking question...
I'm using coals to start my soaked hickory chunks.
The thing smoulders for quite a while, but eventually, it bursts into flame.
What's the secret of keeping it from bursting into flame?
Steve
Wood bursts into flame when it dries out and reaches its combustion temp. in
an atmosphere which contains enough oxygen to support combustion. Shut off
the air, reduce the temp. or jerk it out and resoak it.
I prefer to burn the wood down to embers, then put on the meat. All the
flavor and no hassle.
Green wood smolders better than soaked dry wood (unless you soak the wood
for a week or so.)
Have fun,
Smoky
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